Nutritional Facts

Directions

Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.

Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.

Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.

Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.Yield: 8 servings.

Originally published as Pot Roast with Vegetables in Taste of Home
April/May 1994, p19